Potatoes with Saffron (4)

This recipe from ” Casa Moro” goes very well with grilled or baked fish, accompanied by a lemony home made alioli or mayonnaise on the side. It would also go well with fried eggs.

Potatoes with Saffron (4)
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Potatoes with Saffron (4)
Print Recipe
  1. Set a large saucepan over a medium heat and add half the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion for 5 minutes then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet.
  2. Add the garlic, paprika, bay and rosemary and cook for 5 minutes more to release their flavours.
  3. Meanwhile cut the potatoes in half lengthways and each half into two or three long wedges, depending on the size of the potato. Salt them lightly and pour over the saffron infusion. Toss well and leave for about 5 minutes before adding to the pan.
  4. Let everything simmer gently, covered , stirring occasionally and scraping the bottom of the pan . for about 30 minutes until the potatoes are tender. If there is any excess oil in the pan drain through a colander or sieve and reserve for future use.
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